Rhubarb Jelly

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into large pieces. Put 400 g rhubarb aside. Put the remaining rhubarb into a juicer and extract the juice. Measure 700 ml rhubarb juice. Cut the rhubarb aside in the meantime into smaller pieces. Mix with the rhubarb juice and jam sugar in a tall pot.

2. 2

   Bring to the boil while stirring. Cook for 4 minutes until bubbly. Stir in Campari. Skim off any foam that may have formed. Immediately pour into carefully prepared glasses and close well

Nutrition Facts

KCAL
880 kcal

CARBS
210 g

FATS
1 g

PROTEINS
2 g